River and Post
Last inspected: Feb 4, 2026
47
Score
Inspectors have visited River and Post 11 times, with records going back to 2022. On Feb 4, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has been favorable: violation counts have eased from around nine violations to closer to seven violations per visit over the last few inspections.
Looking across the full record, “equipment in poor repair” is the recurring theme, flagged seven times.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. The pattern in the record is worth a careful look.
11
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
47
Sep 25, 2025
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
55
Jun 26, 2025
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf with dry storage food items, manager moved beverage. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack stored on shelf with canned food items. Manager properly stored back pack. **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees preparing food items without beard guard. **Repeat Violation**
13-04-4
Basic - Equipment in poor repair. Torn gasket on cooler drawer **Repeat Violation**
14-11-5
74
Apr 30, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not maintained in chronological order
01C-05-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Small amount of soap in dispenser unable to dispense, manager refilled dispenser **Corrected On-Site**
31B-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of flip top cooler, manager discarded **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees with facial hair no beard guard preparing food items
13-04-4
Basic - Equipment in poor repair. Torn gasket on cooler drawers
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in soiled blue bin, manager cleaned bin **Corrected On-Site**
10-12-5
67
Dec 18, 2024
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stain orange marks on small white cutting board on cooks line
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips available during inspection per manager they already ordered test strips
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Black cup no handle used to scoop seasoning, manager removed cup **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. Ceiling tile missing near walk in cooler and in ware washing area.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Black mold like substance on ceiling tiles near dish machine
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf next to ice bin, manager discarded beverage **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing seafood food items with out a hair restraint
13-03-4
Basic - Equipment in poor repair. Torn gasket on Triple door cooler, torn gasket on refrigerator drawer below flat top grill.
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in soiled blue container, manager cleaned blue container and ice scoop during inspection **Corrected On-Site**
10-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of microwave at end of cooks line
22-08-4
55
May 29, 2024
Complaint Full
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (101F - Hot Holding) stored on stove where no heat was turned on. Employee poured all onions on flat top grill to reheat **Corrective Action Taken**
03B-01-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not stored in chronological order
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained Cutting board on cooks line, soiled can opener blade, soil residue on bottom of blue ice bin **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Measuring cup filled with water stored in hand wash sink
31A-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. A few replacement ceiling tiles are not smooth and easily cleanable in server and ware washing area
36-37-5
Basic - Ceiling tile missing. Near walk in cooler and ware washing area **Repeat Violation**
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf above flip top cooler, manager discarded beverage **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Multiple employee preparing food items without a beard guard with facial hair **Repeat Violation**
13-04-4
Basic - Floor tiles missing and/or in disrepair. Several broken floor tiles
36-17-5
Basic - Food stored on floor. Fountain drink syrup stored on floor in liquor closet, employee properly stored **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle, employee removed tongs **Repeat Violation**
10-20-4
Basic - Equipment in poor repair. Torn gasket on triple door cooler **Repeat Violation**
14-11-5
43
Feb 2, 2024
Complaint Full
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steamed spinach (67F - Cold Holding); steamed asparagus (60F - Cold Holding) food items stored over chill line. Employee removed overfilled food and put into cooler. Food items were stored on cooks line **Corrective Action Taken**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flying insects in room where wine is stored
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris, employee cleaned can opener . **Corrected On-Site**
22-02-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. January tags are not kept in chronological order. Tags are stored in ziplock bags **Repeat Violation**
01C-05-4
Basic - Ceiling tile missing. Ceiling tiles missing in prep area **Repeat Violation**
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on cutting boards on cooks line **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on prep table entering the kitchen, manager discarded beverage **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard on a few employee preparing food items
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. No hair restraint on employee preparing food items
13-03-4
Basic - Equipment in poor repair. Torn gasket on drawer **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on cooler in server area, debris on walk in cooler fan cover **Repeat Violation**
23-03-4
43
Dec 5, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw pork in walk in cooler, employee properly stored food items. **Repeat Violation** **Admin Complaint**
08A-20-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Nov 2023 tags are not in chronological order
01C-05-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with White solution, manager discarded spray bottle. **Corrective Action Taken**
41-17-4
Basic - Ceiling tile missing. Ceiling tiles missing in dish pit area **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty Vents on outside of walk in cooler
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Black cut marks on cutting boards
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. A few employees with facial hair preparing food items **Repeat Violation**
13-04-4
Basic - Equipment in poor repair. Torn gasket on reach in cooler **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan Covers in walk in cooler are dusty
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table, employee properly stored wet wiping cloth **Corrected On-Site**
21-12-4
50
Jun 30, 2023
Complaint Partial
No violations found.
100
Oct 20, 2022
Complaint Full
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
9
Jul 13, 2022
Routine - Food
5 critical violations. 5 major violations. 13 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 57f cheese sitting on ice, server area, employee iced it down, less than 4 hrs **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 88f cooked spinach, employee iced it down properly, mgr stated it was on time but no time on and not written in procedure, wrote it in procedure **Corrective Action Taken**
03B-01-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting lemons for a customer, explained to her and she got gloves, discarded cut lemons **Corrected On-Site** **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, employee made new solution and it was 0 ppm, explained to manually place some in water and he called provider to come check it, he got 300 ppm **Corrected On-Site**
22-43-4
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw quail eggs on shelf above veggies in upright cooler by cook line, mgr rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-08-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket and triple sink
16-33-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Mgr stated it is expired as of March but couldn't show me the card, has an appointment to take class on Monday
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin, server area
22-02-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Mgr didn't know how much water per towels that have sanitizer in them to put in, mgr read directions and explained employee
53A-14-4
Intermediate - Water pressure lacking at fixtures that require the use of water. Hot water at handsink at bar
27-17-4
Basic - Equipment in poor repair. Shelled peeling by cook line, next to handsink and another one by steam table, two fryer baskets are torn **Repeat Violation**
14-11-5
Basic - Food stored on floor. Soda syrup boxes in storage area
08B-38-4
Basic - Ice scoop handle in contact with ice. At bar, mgr placed handle up **Corrected On-Site**
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Weight tor hamburger at cook line has grease build up
22-08-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Crack on the interior of prep cooler by fryer
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler, raw meats cooler **Repeat Violation**
23-03-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Cook line, mgr change pd solution
21-11-4
Basic - Silverware/utensils dried with a towel/cloth. Employee drying plates when they came out of dish machine, I explained to him and he stopped **Corrected On-Site**
24-17-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In storage area where soda syrup is **Repeat Violation**
36-30-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Hanging on the side of bucket , employee pushed it in **Corrected On-Site**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, employee made new solution, 300 ppm **Corrected On-Site**
21-08-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Server scooping fries and sauce and cook cooking **Repeat Violation**
13-03-4
15
Frequently Asked Questions
When was River and Post last inspected?
The most recent health inspection at River and Post on file is from Feb 4, 2026. The public record contains 11 inspections in total.
What is the most common violation at River and Post?
Across the inspection record, “equipment in poor repair” has been cited seven times, more than any other issue at River and Post.
How does River and Post compare to other restaurants in Jacksonville?
River and Post most recently scored 47 out of 100, which is lower than the Jacksonville average of 74.
Has River and Post's inspection record improved over time?
Yes. Recent inspections at River and Post have averaged around seven violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at River and Post means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is River and Post inspected?
Based on the inspection history on file, River and Post is inspected around three times per year on average.
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